1 1/2 cups flour 1 cup whole wheat flour 3 teaspoons baking powder 1 teaspoon baking soda 2 tablespoons sugar 1 1/2 teaspoons dried marjoram 1/2 teaspoon rosemary 1/2 teaspoon salt 1/2 teaspoon pepper 3/4 cup butter
cubed 1 cup parmesan cheese :
5 0z 1 cup buttermilk 2 eggs Preheat oven to 400
How To make Processor Parmesan Bread's Videos
Garlic-Parmesan Bread
This garlic bread recipe is amped up with a heaping helping of Parmesan... or you can keep the cheese more subtle, like the recipe does. Super easy and very tasty! Recipe - * This is a subscription recipe site. The recipe may or may not be available for free at any time. Food scale - Food processor -
No dirty vessels! I make my favorite bread in the eggs’ formwork!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
Ingredients: warm water - 400 ml (13.5 fl oz) salt - 7 g (0.25 oz) yeast - 8 g (0.29 oz) LEAVE 10 minutes flour - 120 g (4.23 oz) sugar - 10 g (0.35 oz) TO LEAVEN 20 minutes flour - 450 g (15.9 oz) TO LEAVEN 40 minutes TO LEAVEN 20 min, in the formwork IN THE OVEN 180 °C (356 °F)/30 minutes
for the sauce: Brie hard cheese - 100 g (3.5 oz) cheese cream - 120 g (4.23 oz) onion - 1 piece green onion - 30 g (1 oz) sweet paprika - 7 g (0.25 oz) beer - 50 ml (⅕ cup) dill seeds - 4 g (0.14 oz)
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HOW TO MAKE SOFT and CRISPY FOCACCIA BREAD
Focaccia Bread with a crisp crust, airy soft center, and mouthwatering garlic rosemary topping. Watch the video tutorial and see how easy it is to make homemade Focaccia. ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
FOCACCIA DOUGH INGREDIENTS: ►1 1/2 cups warm water 105-115 F ►1 tsp honey ►7 g instant yeast/ rapid rise yeast 1 packet or 2 1/4 tsp ►3 3/4 cups all-purpose flour ►1 1/2 tsp salt ►1 Tbsp extra virgin olive oil for the dough ►1/4 cup extra virgin olive oil for the pan
FOR THE TOPPING: ►2 Tbsp extra virgin olive oil ►2 Tbsp water ►2 cloves garlic minced ►1/2 tsp salt ►1 1/2 tsp fresh rosemary finely chopped from 2 sprigs ►1 tsp kosher salt or flaky salt to sprinkle the top
???? PRINT RECIPE HERE:
⭐️TOOLS, USED IN THIS VIDEO (affiliate): ►Thermapen Mk4 Thermometer: ►Food Scale: ► Olivewood Spatula: ►Glass Mixing Cups: ►Flexible Food Scraper: ►Small Whisk: ►Magnetic Measuring Cups: ►Oven Mittens: ► Glass Mixing Bowls: ►Salt and Pepper Grinder: ►Blue Dutch Oven: ►Non-stick pro bake pan 9x13: ►Cooling Rack:
ALWAYS IN MY KITCHEN (affiliate): ►See ALL TOOLS in our Shop: ►Mk4 Thermometer: ►My Favorite Cutting Board: ►Hand Mixer: ►Favorite Blender: ►Food Processor: ►Glass Bowls: ►Kitchen Scale: ►Glass Storage Containers: ►Knife Block Set: ►Our Dinnerware Set: ►My White Apron:
⏱️TIMESTAMPS⏱️ 0:00 Intro 0:46 Prepping yeast 1:26 Measuring dry ingredients 1:46 Combining dry and wet ingredients 2:19 Proofing bread dough 2:40 How to make the topping 3:42 How to properly stretch and fold the dough 6:00 Adding bread topping 6:18 How to bake focaccia bread 6:57 Taste test 8:28 How to make bread dip
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Bacon Cheddar Bread
In this video I'll show you a delicious recipe for bacon cheddar bread.
KETO ALMOND FLOUR BREAD
This keto almond flour bread is perfect for sandwiches, toast, and more. It's easy to make and no one will tell it is low carb and no yeast.
Ingredients 2 cups almond flour 1/2 teaspoon salt 1 tsp baking powder 3 tablespoons ground flaxseed 4 large eggs 1/2 cup butter melted 1/2 cup water or almond milk
The Best Bread Gear for Making Bread at Home | Gear Heads
Baking bread at home can be a little intimidating, but it's getting more and more popular everyday. Lisa and Hannah show you some of their bread making tools to help you in your quest for the perfect loaf.
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.